Okinawa

It is a familiar dish for Okinawans that we have eaten at home or school lunches since childhood. Each restaurant has its soup stock and ingredients, and it is fun to compare them.

（Harunoki）

This noodle is unique to Okinawa. It won approval to use the “Soba” name even though it does not contain buckwheat flour typically used in Japanese soba. I recommend first trying it without any condiments, such as red ginger, chili pepper, and mugwort, and adding them little by little as you eat to enjoy different tastes.

（Sugoroku）

Okinawa is famous for its Okinawa Soba. I recommend the “Tamaya” restaurant. They serve straight, thin noodles made by Kamehama Noodle Mills and a clear soup with bonito flakes. You can put as much mugwort as you want on it! You can eat it every day and never get tired of it!

（Nah-nah）

The soup taste depends on the restaurant; some are refreshing and some are rich. In Okinawa, we eat Okinawa Soba on New Year’s Eve.

（Kuncho）

I’ve been obsessed with it since I first had it during a school trip in high school. I’m always looking for local restaurants with Okinawa Soba on the menu and instant noodles.

（Nekonosuke）

Despite the usually thick pork bone broth, the soup is light and simply seasoned. The meat, shredded omelets, and red ginger served with it give it a hearty flavor. Try it with a “Yonna, yonna” relaxed feeling.

（Nori-chan）

I still remember the Okinawa Soba I had at “Sobe,” a restaurant near my place after I moved to Okinawa from Tokyo. Sobe’s classic and heartwarming Okinawa Soba is the best among the many I’ve had elsewhere! On the day I left Okinawa to move back to Tokyo, I immediately replied, “Sobe’s soba!” when an Okinawan friend asked me what I wanted to have for lunch; my last Okinawan dish in Okinawa was Okinawa Soba at Sobe. I burst into a flood of tears, knowing how much I would miss Okinawa, and ate the delicious Okinawa Soba.

（Macaron）

My recommendation is Soki Soba from “Hamaya” in Chatan town. Savor it with the Okinawan mixed rice!

（Tabibito-shirazu）

I love the bonito broth in the Soki Soba at “Tamaya.”

（asa）

It is excellent, with a lot of chili pepper on it. I ordered some for myself again this summer.

（Haruo）

The clear, light broth and the thick pork rib cut make this a satisfying dish. It is fun to taste the unique noodles like neither Ramen nor Udon as a part of Okinawan culture. I hope I get a chance to have it in Okinawa since I’ve only had it at events outside Okinawa.

（Shima-shima）

Although Okinawa Soba may be the mainstream of Okinawa, we also have a slightly different Yaeyama Soba, too! The noodles are round (I recommend the “Kinjo Noodle Factory”), and we don’t put red ginger on top! The essential ingredient is long pepper, which makes the dish delicious; it enhances the broth’s flavor and makes you want to eat it forever. My recommended restaurant is “Takenoko” on Taketomi Island. Yaeyama soba is a staple in my family since my father is from Ishigaki Island, but it is hard to find Yaeyama Soba outside the Yaeyama region. Oh, I’m hungry already!

（Miporin）

The thin, straight noodles, different from those of Okinawa Soba and Soki Soba go well with the salty-sweet broth! I also love the shredded pork and the tender taste of soy sauce. It’s a pity that I cannot express my love for Yaeyama Soba out loud since my family is from Miyako Island, the land of Miyako Soba. But keeping it to myself makes me love it even more.

（ayan）

The combination of Yaeyama Soba and Okinawan mixed rice is the best! All restaurants are exquisite; you can’t go wrong!

（Harapeko）

The traditional Okinawa Soba used Mokkai wood ash instead of brine, but nowadays, only a few restaurants serve Mokkai Soba. I would like you to try the unique aroma and chewy noodles of the Mokkai Soba.

（Unini）

My recommendation is the Mozuku noodles from “Sacchan Soba” in Nago City. Their noodles are made with Mozuku seaweed from Iheya Island.

（mayumyne.）